Heat some oil in a wok. Add cashews to the oil and roast till little brown. Now roast the almonds as well for a minute or so and drain out on a plate. After this, slight roast the paneer as well.

Meanwhile, chop the potatoes in small chunks. When the paneer turns little brown, transfer it to a plate. Now add peas, cover and let them cook for a minute or so. Transfer the roasted peas as well. Place the potato chunks in wok add roast till they get slightly brown. Transfer the roasted potatoes as well. Add carrots and cauliflower and roast until little crunchy and take out in a plate.

Add cumin seeds in the remaining oil. After this add whole spices and saute for a while. Now add rice, salt, lemon juice, roasted veggies, paneer, roasted cashews and almonds. Mix everything really well. Navratan pulao is ready, transfer it to a plate and serve.

Suggestion

To cook the rice, clean them well and soak for half an hour in water. Add less than half of the water than rice and microwave for 10 minutes. Rice for making pulao is ready.

Take ¾ cup of sesame seeds in a bowl and dry roast them in a pan while continuously stirring them. The sesame seeds have expanded and their colour has changed because they have roasted. Grind them in a mixer after cooling them.

Melt ½ cup of Ghee in a pan and add 1 cup of chickpea flour to it. Cook the chickpea flour while continuously stirring them on the medium flame. Roast until its colour changes and soothing fragrance appears.

Add 1 cup of crumbled Mawa to it on the low flame. Cook again while continuously stirring it for 10 minutes. Add 1.25 cups of powdered sugar and mix them properly. Add the ground sesame seeds along with 1 tsp of green cardamom powder to it on the low flame.

Stir and roast all the ingredients well on the low flame. Grease a tray using Clarified butter to set the Barfi. Spread the mixture evenly on the plate. Garnish it with almond flakes and press them using a spatula to insert in it.

Place it beneath the fan or at a cool place to set for an hour. Cut the pieces into your desired size. Separate the pieces and serve them. Store it in an airtight container inside the refrigerator and consume it for 10-12 days.

Suggestion

Do not roast sesame seeds excessively otherwise, they will taste sour.

Youngsters who are looking for an easy-on-the-pocket place to eat, drink and groove can have it all at House of Commons (HOC), a British-inspired gastropub that offers a vast menu comprising Continental, Mediterranean and Indian cuisines, coupled with rejuvenating drinks and live music -- ideal for a fun evening.

Located in Connaught Place, HOC has a casual vibe with red and green furniture, and wooden tables. The walls have a brick finish all over and showcase witty frames and quirky accessories. It also has a small sitting arrangement outside.

HOC hosts musical nights on an almost regular basis. "We have a live band on Wednesdays, Rock and Retro Ladies Nights on Thursdays, during which we offer 25 per cent discount to women; Sufi live music on Fridays, Bollywood night on Saturdays and DJ night on Sundays," Manager Krishna Kumar told IANS.

Talking about food, Chef Vinay Kumar, who has been in the business for over two decades and has been associated with HOC since its launch three years ago, recommended that I kick off my meal with Paalak Patta Chaat.

It was a delicious snack of spinach leaves coated with cornflour batter, deep fried and topped with tamarind chutney, sweet curd as well as mint sauce. It was finished with a sprinkle of bhujiya and chaat masala. If you are a chaat lover, this one will surely excite your tastebuds.

Next up was the classic Fish 'n' Chips, followed by British Raj Mac ‘n' Cheese and Zaffrani malai tikka.

The Fish had a flaky crust and was juicy on the inside. Served with potato chips, tarter sauce and a salad comprising lettuce, orange and sliced olives, this starter was full of gorgeous flavours.

Mac ‘n' cheese -- baked macaroni with cheese and fresh tomatoes -- was silky smooth, but a little high on salt. I nibbled at it along with HOC's signature Pimms Cup cocktail -- an interesting concoction of gin, triple sec, white wine, basil and fruits.

The Zaffrani malai tikka -- presented with pappad, mint chutney and onions -- was succulent. The crunch of pappad and softness of the tikka complemented each other perfectly and amplified the taste of this dish.

According to the chef, Bhatti ka kukkad -- chicken legs marinated overnight with 32 home-made spices -- is another hot-selling appetiser and a must-try.

Other cocktails worth mentioning are Deconstructed Sex on the Beach -- a fruity drink consisting of vodka, orange ice, peach caviar and cranberry. Long Island Ice Tea is another option here if you want to get tipsy.

Non-drinkers also have a variety of mocktails and shakes to choose from.

For the main course, I went for Laal Maas, Dhania Murg, Dal Makhni and Himachali Chana Paneer ka Madra, accompanied with a plain naan.

Laal maas -- the fiery red hot meat curry from Rajasthan -- was the winner of the evening. The lamb, cooked in desi ghee with a variety of secret masalas on coal, was finger-licking good. The flavour of cloves added to the rich aroma. But its zesty curry is not for the faint-hearted!

The Dhania Murg was creamy, yet a regular one, as was the Dal Makhni. Vegetarians must go for Himachali Chana -- a delectable chickpea curry topped with chunks of paneer.

Directions

Soak sabut urad and rajma overnight in three cups of water. Drain it and pressure cook in 4 cups of water with a pinch of salt. This makes the rajma and dal soft.

Take a kadhai on medium flame, then heat the oil and add some cumin seeds.Once the cumin seeds crackle you can add half ginger-garlic paste and stir for sometime. Then you can add some onions, chopped green chillies and tomato puree, fry until the mix turns golden. You can accentuate the taste of this recipe by adding one tablespoon almond paste, which you can prepare with soaked almond. This will make the recipe more creamy. If you are someone who loves the authentic style of Dal Makhani, then we suggest you to use ghee instead of using sunflower oil.

Once the bhuna masala is ready you can add the pressure cooked Rajma and dal, and bring to boil. If you want your Dal Makhani to be smooth, you can grind the masala first and then add the dal and Rajma.

Then add some garam masala and salt as per your taste. Stir well and bring to boil, if you think that the paste is too thick you can add some water. Then add some fresh cream to this recipe and stir well. This will make your Dal Makhani creamy and delicious. Garnish this recipe with fresh cream and freshly chopped coriander leaves. You can serve this indulgent recipe with naan, jeera rice and tandoori butter roti. Do not forget to add a dollop of butter in the bowl. This desi recipe will surely win you accolades for culinary skills.

Some years ago, at a South Delhi eatery that grandly announced it served "Chinese, Japanese, Mughlai" cuisine, I came upon a young Oriental couple and their two small children with the man muttering and gesticulating at the order-taker, who too was doing the same. Sensing help was needed, I walked up to him and asked if I could be of assistance.

"Oh, thank God, you speak English," he said, getting up and bowing. "This man, he tell me, Japanese, that this is Japanese food. This is good food, not Japanese food."

The point being made is that in those days and, indeed, even to the present day, you could pass off virtually anything as "Chinese food" but you certainly can't do that with Japanese cuisine, which is far more elaborate.

Thus, when, in 2000, the 74-cover Sakura fine diner opened its doors at the Metropolitan Hotel and Spa in the vicinity of Connaught Place, positioning itself as a speciality Japanese restaurant, arguably the national capital's first, there were many who wondered whether it would work.

It did work -- and how. Those were the days when the Indian economy was slowly opening up and increasing numbers of Japanese expatriates, led by car-maker Suzuki, were increasingly making New Delhi their home for varying periods of time.

Over the years, nationalities from other countries began coming in and Sakura saw the opportunity to reinvent itself as a heightened pan-Asian eatery.

"We have incorporated dishes from other Asian regions mixed with Japanese spice and herbs to create an extraordinary fusion of taste for our customers. The idea is to amalgamate expertise with novelty to create something magnifique," the Metropolitan's Head Chef, Swapnadeep Mukherjee, explained as a Wasabi Martini, a delectable combination of vodka, lemon juice and wasabi paste, arrived at the table.

"Also, when Japanese ingredients are mixed with pan-Asian dishes they truly elevate the palate, giving our customers something unique -- like salsa, mixed with Thai, Chinese and Japanese spices and herbs, helped us create a range of pan-Asian salads," Mukherjee continued as on cue a Som Tam salad appeared.

With raw papaya and long beans as the base, cherry tomatoes, palm sugar, lemon, roasted peanuts, chilis and garlic created a joyous cacophony of lingering flavours.

"We wanted our pan-Asian menu to be not a regular Asian menu and wanted to have a touch of our Sakura in it, so we infused Japanese herbs and spices after lot of R&D. Detailed trials were done before dishes from different Asian regions went into the final menu. Hence, the new pan-Asian menu is a fusion of dishes from Asian countries blended with Japanese spices to create a unique taste and flavour for our well-travelled guests," Mukherjee explained.

Proof of this was in the Wasabi Martini, the vodka blending seamlessly with the other ingredients.

For the main course, I decided to be a little adventurous and nibble at a combination of Prawn Schezwan, Foojing Rice, Geang Keaw Wan Pak (veg Thai curry) and stir-fried Chinese greens in black bean sauce; but before that there was to be a change in the cocktail -- this time an Orange Martini comprising vodka, orange juice and lemon juice.

Martinis are generally clear drinks but the different hues of the two served, combined with the greenery outside the restaurant's huge bay windows on a Sunday afternoon, made for an absolute sense of peace and tranquility.

The Prawn Schezwan was grilled to perfection, accompanied as it was by the martini. It was then time to dig in to the Foojing Rice -- chicken, green peas and scallion fried rice -- lay out some of the Thai curry and sprinkle on the greens. Each of the flavours came through, robustly complementing each other and not clashing.

Surprisingly, there was still room for more and up came a Kung Pao Chicken -- the magic lying in the sauce that was a combination of wine, soy sauce, sugar, onions, garlic, water chestnuts, peanuts, vinegar and chilli paste.

It made the tongue tingle, but ever so lightly and the martini served to enhance the experience.

Not surprisingly, the desert was a three way offering -- litchi with ice cream, date pancake with ice cream and coconut custard -- all unique in their own ways and had to be delved into one at a time so as not to muddle the flavours.

The ice cream provided the ideal accompaniment to the litchis and the date pancake was an interesting case of blowing cold and hot but then, dining out is all about what you make of the experience. The coconut custard was rather unusual, one having never come across such a combination before and it more than passed muster.

Was the proof of the pudding in the eating? It definitely was. Kanpai to that!

Directions

Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Have you been yearning to visit Purani Dilli to gorge on authentic kebabs, nihari, phirni and the like -- but the fear of large crowds and congested areas is holding you back? Then head to Radisson Blu's "Made In India" fine-dining restaurant, which, besides excelling in Avadhi and Lucknowi cuisines, has now added Delhi 6 "tadka" to its menu to entice and appease the palate of its patrons.

Made in India has a luxurious and cozy set-up inspired by royalty. The decor is classy with imperial furniture that includes special "maharaja" and "maharani" chairs. There are black marble walls, golden panels all over the place and long, flowy white curtains. The vibrant ceiling has an interesting display of shlokas, while artefacts like the "sainik" figurine and "prakash yantras" -- used by royals to know the time of the day -- add to the awe factor of the facility.

The staff -- from servers to chefs -- are warm and extremely hospitable. With soothing classical music playing in the background, dining here transports you back to the regal era of kings and queens.

The restaurant has recently introduced a new menu, incorporating the tempting Delhi 6 cuisine. Talking about it, Restaurant Manager Dipak Kumar Sharma said that the dishes comprising traditional kebabs, biryani, korma, stew and others are curated by their chef Khursheed who has close to 30 years of experience in the business.

"He (the chef) stays in Chandni Chowk, makes his own secret spices and mostly uses herbs to create the magic on plate," Sharma told IANS.

"We are now focusing on the Delhi 6 cuisine so that people don't have to travel all the way to Old Delhi for their cravings," added Sharma.

I kick-started the evening with appetisers on the chef's recommendation. First, I was served Bharwa Paneer -- deep fried cottage cheese marinated with gram flour, turmeric, ginger and spices with fresh pineapple stuffing. It had a crispy crust and juicy paneer on the inside. The fruit flavour elevated the taste of the dish, giving it a unique twist. It is a veggie delight.

The Murgh Tawa kebabs -- chicken and Bengal gram patties infused with green chillies -- were delectable and melted in the mouth.

Samak-e-Sakhnavi, a mix of minced fish, coriander, chilli and onion paste, was skewered and cooked on sigree. Served sizzling hot, it was heavenly and is a must-try.

Next came the Tala Murgh which will tantalise your palate and take you back to Old Delhi's lanes with its rich aroma and authentic flavour. It was the clear winner of the evening and I ordered it twice.

I also tried Mutton Tikka kebabs on the chef's insistence. These were prepared to perfection and deliciously spicy. This was another favourite of mine.

Vegetarians can opt for Khumb Gilavate -- mushroom kebab marinated with kachari masala. These delicacies were enjoyed with Shahi Jaam -- a paan flavoured cocktail topped with a lemon wedge. It was sensuous and left a sweet lingering aftertaste.

Dead Panic is a worth-mentioning cocktail -- an exotic version of the classic Long Island Ice Tea. Decorated with a pineapple slice, this well-balanced concoction would leave you happily high.

Not a drinker? Then go for the tangy Ginger and Lime Crush mocktail. It is stimulating and I relished it to the last drop.

Coming to the main course, I asked for Khubani Bhare Koftey -- cottage cheese dumplings stuffed with apricot and simmered in a blend of almonds and reduced milk. I am not a fan of koftas, but this one left me pleasantly surprised. The dumplings were squishy and went well with a laccha paratha.

Being a Punjabi, my plate is incomplete without Dal Makhni, which was silky, well-executed and had me salivating.

Next up was Nihari -- lamb shanks cooked in its own steam with mace, brown onion and cardamom -- with khameeri roti. It was by far the best I have had in town. The taste was exceptional and meat was so tender that one can easily cut through it with a fork.

And it's not over yet!

I also gobbled Mutton Korma and Murgh Estew with sumptuous biryani. And I must say these dishes gained a special spot in my heart. The thick curries had a robust blend of flavours and would please even the most finicky gourmand.

I wrapped my grand dinner with yummy phirni and homemade malai kulfi. The latter was a little extra sweet though.

The new menu has added zing to the existing one while retaining the traditional Delhi 6 flavours. The menu is now more diverse and elaborate to cater to different palates.

Made In India is thus a perfect stop for your next dine-out, whether an intimate dinner for two or a large group celebration.

P.S. I was presented a cute bottle of their specially made sweet papaya pickle as a token of appreciation.